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Initial Preparation: Begin by preheating your oven to 200°C (or 180°C with fan assistance). Ensure that the rack is positioned in the middle of the oven to promote even cooking.
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Potato Preparation: In a large roasting pan, combine the peeled and cut potatoes with the finely diced butter and sliced garlic. Toss these ingredients together to ensure the potatoes are evenly coated. Proceed to evenly sprinkle the French onion soup mix over the potatoes, then carefully pour the boiling water over the mixture. Add the rosemary sprigs to the pan, and season with salt and freshly ground black pepper to taste.
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First Baking Phase: Place the roasting pan in the preheated oven and bake for 30 minutes. Halfway through the baking time, stir the potatoes to ensure they are evenly cooking and absorbing the flavors.
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Onion Caramelization: While the potatoes are baking, heat the olive oil in a medium frying pan over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 10 minutes or until they begin to soften. Sprinkle the brown sugar over the onions, and continue to cook, stirring occasionally, for an additional 5 minutes or until the onions are well caramelized. Remove from heat once done.
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Final Baking Phase: After the initial 30 minutes of baking, remove the roasting pan from the oven. Spoon the caramelized onion mixture around the potatoes in the pan. Return the pan to the oven and bake for a further 5 to 10 minutes, or until the potatoes are tender to your liking.
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Serving: Once baking is complete, remove the pan from the oven. Discard the rosemary sprigs and serve the potatoes hot, garnished with additional fresh rosemary.
